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Step 3Prepare sausage
I like to use at least two types of sausage in my dressing. The specific type doesn't really matter so much as the variety of flavors introduced. Obviously, skip this step if you're making vegetarian dressing.
Try to get one of the "spicy/hot breakfast sausages"; these usually come in a tube, and can be made of pork or turkey. Extrude the mush into a hot pan, and stir around until fully cooked.
The other variety should be a chorizo, linguica, or other Iberian sausage. These are often pre-cooked, and just need to be into bite-size pieces for addition to the dressing.
Try to get one of the "spicy/hot breakfast sausages"; these usually come in a tube, and can be made of pork or turkey. Extrude the mush into a hot pan, and stir around until fully cooked.
The other variety should be a chorizo, linguica, or other Iberian sausage. These are often pre-cooked, and just need to be into bite-size pieces for addition to the dressing.
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